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  • Seasonal local food recipe No.320 – Hugh’s Asian-inspired coleslaw

    Posted on April 8th, 2016 Janet No comments

    This recipe looks interesting – I’ve had similar salads in Thai restaurants so now is the time to try it at home, using the spring onions in this week’s veg boxes.  It’s from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day!

    spring-onions-camelcsaServes 6-8

    Preparation time: 20-30 minutes
    ‘Relaxing time’: 10-20 minutes

    Ingredients
    1 bunch spring onions, trimmed and sliced
    4 medium carrots, peeled
    1 small white cabbage
    For the dressing:
    2 Tbsp soy sauce
    primo cabbage-camel csa1 Tbsp clear honey
    1 clove garlic, finely chopped
    1 Tbsp finely chopped ginger
    2 Tbsp white wine or rice vinegar
    2 Tbsp toasted sesame oil
    2 Tbsp olive oil
    To finish:
    A handful of coriander, roughly torn
    Lime juice

    Method
    Put the sliced spring onions into a large bowl.  Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl.  Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

    For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour the dressing over the vegetables and toss thoroughly.  Leave for 10-20 minutes to soften and ‘relax’.  Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.

  • Lots of peas and beans in our organic veg boxes

    Posted on August 6th, 2015 charlotte No comments
    Picking-mangetout-camelcsa- 080612It’s a lucky dip again this week. We’re each getting two of the following – French beans, broad beans, peas and mangetout. They’ll be randomly allocated by our volunteer pickers and packers.
    The tomatoes are fruiting madly along with the green peppers and aubergines. We have more than 100 tomato plants indoors and they have to be tended carefully – it takes one of us about three hours to prune them every Monday. A pleasant job until the polytunnel heats up!
    In all the boxes this week: –
    *tomatoes
    *cucumber
    *spinach or Swiss chard
    *new potatoes – ‘Rocket’
    *onions
    *mangetout peas and/or peas in the pod and/or broad beans and/or French beans (purple or yellow)
    Yellow-beans-camelcsa-270712

    Standard boxes also have: –
    extra new potatoes
    *basil
    *green pepper or aubergine
    * mixed salad bag or green coriander

    * = grown to organic principles
    All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

    Try these delicious pea and bean dishes on our recipe page –
    Allegra’s tortellini in brodo d’estiva
    Hugh’s risoni with baby peas (or broad beans), bacon and garlic

  • Seasonal local food recipe No.200: Cucumber relish and cucumber pickle

    Posted on August 30th, 2013 charlotte No comments

    Photo: Harriet Smith

    What do you do with a glut of cucumbers? One caller to BBC radio suggested always taking a cucumber on holiday in case it’s needed to replace a missing bath plug!

    For those of us who’ve spent the summer at home in Cornwall, here’s a quick cucumber relish from Hugh Fearnley-Whittingstall via the Guardian and an easy cucumber pickle from Simon Hulstone of The Elephant Restaurant in Torquay. Both are delicious with barbecued or roasted meat and fish, or patés.


    Hugh’s marinated cucumber with mint
    1 medium-large cucumber (350-400g)
    1 tsp cider vinegar
    1 tbsp olive or rapeseed oil
    2 tbsp finely chopped mint
    Pinch of sugar
    Sea salt and freshly ground black pepper

    Peel the cucumber (or leave the skin on, if you prefer), halve it lengthways and scoop out the seeds. Slice into thick half-moons. Put in a dish with the vinegar, oil, mint and a pinch each of sugar, salt and pepper. Toss together thoroughly, then set aside in a cool place (but not the fridge) for 15-30 minutes. Toss again before serving.

    Simon’s cucumber pickle
    1 cucumber, peeled and thinly sliced
    600ml water
    2 cloves
    1 cardamon pod
    4 black peppercorns
    ½tsp caraway seeds, toasted
    ½tsp mustard seeds
    small bay leaf
    1 sprig tarragon
    30g salt
    50g chardonnay (or white wine) vinegar

    Heat the water up to boiling point with all the ingredients except the cucumber and vinegar. As soon as it boils, remove from the heat and allow to cool. Once the liquor is cold, add the vinegar. Put the sliced cucumber into a kilner jar and cover with the vinegar mix. Leave until required, keeping longer will improve the taste.